RU2541403C1 - Method for manufacture of chopped poultry meat semi-products wrapped in vegetal leaf - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method envisages poultry meat milling, mince composing with introduction of pepper, salt, barberries, cumin and sauteed onions, mince stirring and wrapping in preliminarily treated fresh or brined Chinese cabbage leaves. The semi-product components are taken at the specified ratio.

EFFECT: production of chopped poultry meat semi-products with increased nutritive and biological value and good accessibility.

2 dwg, 3 ex

Description

The invention relates to the food industry, in particular the production of semi-finished products from poultry wrapped in a plant leaf.

A known method for the production of semi-finished meat minced meat, including grinding meat raw materials containing pork and beef, making minced meat with spices and water infusion of tea with a concentration of 6-8%, mixing the meat and cooling (RU, A.S. No. 1741745, A23L 1/31 )

The disadvantage of this technical solution is that the bright color of the semi-finished products obtained as a result of the use of tea infusion can mislead the consumer regarding the use of bright synthetic dyes.

A known method for the preparation of cabbage rolls, including grinding meat raw materials, boiling rice cereals until half-cooked, storing onions, adding it to the minced meat with spices - salt and pepper, and mixing. At the same time, whole leaves of cabbage are boiled in boiling water for 5-7 minutes, cooled, the stalks are beaten to the thickness of the sheet and the minced meat is wrapped. Further, the formed cabbage rolls are subjected to heat treatment by frying them in a pan and stewing in a saucepan in a sauce ("Book about tasty and healthy food." - M. 1953, p. 166).

The disadvantage of this method is the cooking of cabbage leaves before use, as a result of which their biological value is sharply reduced due to the transfer of water-soluble substances (B vitamins, vitamin C, mineral elements) to the decoction, which then merges, as well as their destruction at high temperatures, which ultimately reduces the nutritional value of the finished product.

A close technical solution to the claimed is a method for making cabbage rolls, including chopping meat raw from lamb, making minced meat from chopped meat and rice with spices - onions, peppers, salt and wrapping minced meat in pre-blanched coltsfoot leaves in hot water 5 -7 minutes or salted leaves of coltsfoot (RU, US Pat. 2025082, A23L 1/212).

This method of preparation has the same disadvantages as the analogue described above, since blanching of fresh leaves in hot water also reduces the biological value of leaves of coltsfoot. In addition, the use of lamb as meat raw material somewhat limits the range of consumers due to its physiological unacceptability for a certain category of people, as well as the inaccessibility of this product in certain regions. In addition, the basis of the minced meat in both analogues is meat with cereal, which somewhat reduces the nutritional value of the finished product. Since the coltsfoot plant is not a vegetable food product, but refers to medicinal plants, this can limit the circle of consumers and complicate the acceptance of raw materials.

The closest technical solution to the claimed is a method of preparing semi-finished meat chopped wrapped in a vegetable leaf of rhubarb (RU, US Pat. No. 2297163, A23L 1/317), including grinding meat raw materials, making meat with the introduction of onions, pepper and salt, mixing and wrapping minced meat in pre-processed fresh or salted leaves of plants, while semi-finished products contain beef and pork and additionally contain raisins and garlic, and wrapping the minced meat is carried out in rhubarb leaves.

The disadvantage of this technical solution is the impossibility of a separate use of leaves without the use of petioles having a dessert direction of use. The raw material base of rhubarb is not developed, while supplies of Beijing cabbage have year-round uninterrupted supply in all regions of the country. In addition, these semi-finished products due to the high content of oxalic acid in rhubarb leaves are limited to use by people with diseases of the cardiovascular nature and kidneys, as well as children, while the leaves of Chinese cabbage do not have such restrictions.

The technical result of the claimed technical solution is the creation of semi-finished products chopped from poultry meat, wrapped in a plant leaf, with high nutritional and biological value, good digestibility, as well as expanding the range of similar meat products and the possibility of their year-round production using available vegetable crops, previously not used in the production of minced meat and poultry semi-finished products.

The technical result is achieved in that a method for the production of semi-finished products from agricultural poultry meat, wrapped in a plant leaf, includes chopping the pulp, making minced meat with pepper, salt and sauteed onions, mixing and wrapping the minced meat in pre-processed fresh or salted leaves of the plant, while As meat raw materials, semi-finished products contain chopped pulp of poultry and additionally contain barberry, cumin. Wrapping of minced meat is carried out in the leaves of Beijing cabbage, and the components of minced meat are taken in the following ratio,%:

Cabbage 21.50-21.93 Chopped mass of poultry meat 46.10-46.60 Onion 3,50-4,00 Table margarine 2.60-2.85 Barberry (dried berry) 1.95-2.20 Edible salt 0.79-0.81 Sugar 0.79-0.81 Vinegar 9% 2.35-2.40 Cumin 0.01 Ground black pepper 0.01 Drinking water rest

The vegetable component used in the declared chopped semi-finished product from poultry meat is a leaf of fresh Chinese cabbage (half-cabbage). This vegetable belongs to the Brassica pekinensis L. cabbage family, is supplied year-round to all regions of the country from China, Turkey, Spain. In the Russian Federation 17 varieties are registered in the State Register of the Russian Federation. The value of Beijing cabbage lies in the fact that it can be grown all year round (in open and protected ground). Cold-resistant, seeds germinate at a temperature of + 3-4 ° C, plants withstand frosts to -4 ° C.

The nutritional value of Beijing cabbage is characterized by a rather high content of vitamins (mg / 100 g of raw substance): vitamin C - 60-95, B1 - 0.10, B2 - 0.08, B6 - 0.16, PP - 0.6, A - 0.1-0.2. It contains more vitamin C than lettuce, folic acid (B9) - 79 mcg, rare vitamin K - 43 mcg. Of the organic acids, citric acid predominates. Minerals (per 100 g) are represented by iron - 0.31 mg, selenium - 0.6 μg, manganese - 0.23 mg, zinc - 0.23 mg. The content of vegetable protein (1.2%) is 1.5 times higher than in white cabbage and in this indicator it is second only to Brussels sprouts. The high content of dietary fiber (1.2%) makes it possible to classify food products from Beijing cabbage as products of a functional direction. Coverage of the daily requirement of 100 g of the product is 6% for dietary fiber, 19.8% for folic acid, 35.8 for vitamin K. The advantage of Beijing cabbage is the ability to store vitamins throughout the winter, unlike salad, which when stored very quickly loses its properties, and white cabbage, which can not replace a salad and requires specific storage conditions.

The presence of organic acids (1.5-2.6%) in the leaf of Beijing cabbage accelerates the process of proteolysis of meat proteins, as a result of which physiologically active peptides are formed, the molecular weight of the protein changes, and its digestibility by the body increases. The juiciness of minced meat increases as a result of creating an acidic environment when the pH value is below the isoelectric point of the main proteins of muscle tissue. Collagen swells in an acidic environment, its denaturation temperature decreases, and the transition to glutin is accelerated, which helps to increase the tenderness of the product.

As a result of wrapping the vegetable leaf, the denaturation changes of the proteins of the minced meat composition occur to a lesser extent than the processing of open meat mass in the oven. There is protection by the plant leaf of the ground meat from intense heat and moisture transfer in the air of the working chamber of the thermal equipment, which prevents the formation of melanoidins.

We have studied the ingredient - a leaf of Beijing cabbage in the following areas.

Studies of the antioxidant activity of a raw sample of Beijing cabbage showed 0.5598 mg / g, boiled - 0.5116 mg / g. It follows that during culinary processing in a vegetable antioxidant properties are practically preserved, which can be used in the development of dishes and products of a functional orientation.

An analysis of the actual content of ascorbic acid in Beijing cabbage (winter sales period) was also carried out, since during storage after cutting, significant losses occur. So, the content of ascorbic acid in the raw sample was 33 mg / 100 g, in the boiled 23 mg / 100 g. That is, despite the loss during storage, the vitamin content remains high, including after heat treatment.

Thus, the use of the vegetable leaf of Beijing cabbage and the method of wrapping the ingredients of the formulation in it contributes to the enrichment of the product with minerals and vitamins. The content of ascorbic acid interferes with the intensity of the reaction of melanoidinogenesis, and also introduces dietary fiber into the product, contributing to a more efficient excretion of products of proteinaceous meat mass that is indigestible in the body.

The addition of sauteed onions to minced meat improves the juiciness of the product and its taste.

The addition of barberry berries due to the significant content of organic acids (up to 14.25%) inhibits the reaction of melanoidinogenesis and accelerates the proteolysis of minced meat proteins. The total sugar content in the fruits of barberry is 3-7%, phenolic compounds up to 0.6-0.8%, ascorbic acid - from 11.6 to 53.5 mg / 100 g. Barberry contains a lot of potassium (up to 37.8 mg / 100 g), sodium, nickel, silicon, aluminum, magnesium, calcium, iron, barium, titanium, vanadium, zirconium, copper, manganese were also found. The introduction of barberry berries in the recipe increases the nutritional value of the product and significantly improves the appearance of the surface.

The flavoring component of the marinade is cumin (zira). Since the leaf of Beijing cabbage does not have taste characteristics, the cumin marinade impregnates the entire semi-finished product, forming individual consumer properties. It is known that the national Korean dish of kimchi is completely saturated with red pepper paste and marinade, which made it the most preferred dish of the nation. In addition to taste, cumin enriches the product with calcium - 931 (mg / 100 g), phosphorus - 499 (mg / 100 g), magnesium - 366 (mg / 100 g), vitamins C (17.2 mg / 100 g), B2 - 0.33 (mg / 100 g), B1 0.63 (mg / 100 g), A 0.013 (mg / 100 g).

According to the proposed method, with the stated quantitative ratio of the constituent components using a new vegetable component - Peking cabbage leaf, a new product called “Pekingens” is prepared - chopped poultry meat wrapped in Peking cabbage leaf, expanding the range of semi-finished poultry meat products.

The following raw materials are used for the production of the declared "Beijingens" semi-finished products:

Chinese fresh cabbage GOST 54700-2011 (Date of Introduction 01.01.2013) Chopped mass of poultry meat GOST Ρ 53008-2008 Onion GOST Ρ 51783-2001 Table margarine TP TS 024/2011 Barberry (dried berry) TU 9199-001-51021647-99 Edible salt GOST 51574-2000 Sugar GOST Ρ 53396-2009 Vinegar 9% GOST Ρ 52101-2003 Drinking water SanPiN 2.1.4.1074-01 Cumin TU 9199-001-51021647-99 Ground black pepper GOST 29050-91

The method of production of the claimed semi-finished products is illustrated by examples.

Example 1

Pre-produce the preparation of raw materials for production in accordance with sanitary requirements. Preparation of semi-finished products from poultry meat is carried out in accordance with the requirements of the current regulatory and technical documentation, which includes washing, cleaning the semi-finished product, separating the pulp from the bones and cooling to a temperature of 4 ± 2 ° С. The leaf of Peking cabbage is separated from the stump, sorted according to damage, washed and cut off rough thickened parts. Onions are peeled and diced (4-5 mm). Spices, salt, sugar inspect for impurities. Berries of barberry inspect, washed.

For the manufacture of chopped mass, the pulp of a bird is passed through a meat grinder with a hole diameter of 4-5 mm in the grill and then mincemeat. Cutlet meat scrolled in a meat grinder is placed in the mixer, chopped onion and garlic, onion, garlic, pepper, salt, are added sequentially for 3-4 minutes, mix thoroughly for 1-2 minutes until a homogeneous mass is formed. Forcemeat temperature should not exceed 8-12 ° С. The presence of cartilage, tendons, blood clots and coarse films is not allowed in the stuffing. Stuffing is portioned with a mass of 55 g and molded in the form of rolls. On a weighted weight of 27-28 g, the leaves of Chinese cabbage are laid molded stuffing and wrapped. Small leaves from the middle of the head are used in 2 pieces: one is stuffed with minced meat, and the other is closed. During heat treatment, the leaves are tightened with minced rolls.

Breaks of a leaf and influx of forcemeat are not allowed. The mass of the finished semi-finished product (2 pcs per serving) - 190 ± 5 g.

Then the semi-finished product is fried, sprinkled with berries of barberry and baked in the oven with the addition of marinade until cooked.

The ratio of the components that make up the product,%:

Chinese fresh cabbage 21.88 Chopped mass of poultry meat 46.55 Onion 3.98 Table margarine 2.79 Barberry (dried berry) 1.99 Edible salt 0.8 Sugar 0.8 Vinegar 9% 2,39 Cumin 0.01 Ground black pepper 0.01 Drinking water rest

The quality of the Beijingens must comply with the requirements of GOST Ρ 53008-2008.

The shape of the semi-finished product is rounded flattened. Infusions of minced meat on the surface of the sheet are not allowed. The color of the leaf corresponds to the shades of the variety of Beijing cabbage, the color of the stuffing - from pink to bright pink. Berries of barberry should be on the surface of the semi-finished product of 4-5 pcs. In its raw form, the product has the aroma of a leaf of Beijing cabbage, spices and fresh meat. The consistency is homogeneous, juicy, including onions of identical onions.

Nutritional value per 100 g of product:

Proteins, g 14.85 Fats, g 14.07 Carbohydrates, g 4.23 Energy value, kcal 203

Example 2

"Pekingens" is prepared according to example 1 with a ratio of components,%:

Chinese fresh cabbage 21.5 Chopped mass of poultry meat 46.1 Onion 3,5 Table margarine 2.6 Barberry (dried berry) 1.95 Edible salt 0.79 Sugar 0.79 Vinegar 9% 2,35 Cumin 0.01 Ground black pepper 0.01 Water drinking the rest

Received a product with indicators similar to those in example 1.

Example 3

"Pekingens" is prepared according to example 1 with a ratio of components,%:

Chinese fresh cabbage 21.93 Chopped mass of poultry meat 46.60 Onion 4.00 Table margarine 2.85 Barberry (dried berry) 2.2 Edible salt 0.81 Sugar 0.81 Vinegar 9% 2.40 Cumin 0.01 Ground black pepper 0.01 Water drinking the rest

Received a product with indicators similar to those in example 1.

In the case of using components more or less than the specified limit values, the resulting product does not achieve a technical result.

“Beijingens”, as a new type of chopped semi-finished products from poultry meat, with a rationally selected formulation, balanced according to the main nutrient and biologically active substances, will, according to the authors, deserve attention from the producers of meat products, since they are not difficult to manufacture, original in appearance , taste and texture, and their production is based on the use of year-round supplied fresh plant materials of low cost and produced by domestic industry in residual quantities of poultry meat.

Claims (1)

Method for the production of semi-finished meat products chopped from poultry meat, wrapped in a vegetable leaf, including chopping meat raw materials, preparing minced meat with salt, pepper, sauteed onions, spices, mixing and wrapping minced meat in pre-processed fresh leaves of the plant, characterized in that the minced meat is wrapped in leaves of Chinese cabbage, sprinkled with berries of barberry, baked in a marinade with spices, and the components of the semi-finished product are taken in the following ratio,%:
Cabbage 21.50-21.93 Chopped mass of poultry meat 46.10-46.60 Onion 3,50-4,00 Table margarine 2.60-2.85 Barberry, dried berry 1.95-2.20 Edible salt 0.79-0.81 Sugar 0.79-0.81 Vinegar 9% 2.35-2.40 Cumin 0.01 Ground black pepper 0.01 Drinking water rest

Images